Thursday, January 14, 2016

London Almond Chocolate Cookies 伦敦杏仁巧克力曲奇饼_2016 CNY cookies 年饼_金猴报春

Before blogging, i did make this cookie during CNY. But don't know why, i just stopped making this cookies after i started blogging, maybe due to too many new recipes to try out ^_^ Since few readers requested me to share this recipe, so this year i made them again.

Beside the melt-in-mouth pineapple tarts, this is also one of the cookie that my Malay friend taught me. But this time, i have modified a bit from the original recipe.
For a nice aroma of cookie, please make sure you toast the whole almond well, so it will taste crunchy and nice aroma.

My Malay friend suggested to use this Malaysia made less expensive chocolate compound, as it contain vegetable fat (palm oil or etc), as the chocolate texture is runny after melted, so it is easy to coat with cookies.

London Almond Chocolate Cookies 伦敦杏仁巧克力曲奇饼
*makes around 95pcs

150g whole almonds
30g nibbed almonds

170g butter (salted)
60g icing sugar, sifted
20g egg yolk
300g cake flour

300g chocolate ( I used Beryl’s dark compound )

  1. Bake whole almonds in oven at 180C for 13-15mins, and bake nibbed almonds at 180C for 1-2mins. Set aside to completely cool down before use.
  2. Cream butter and icing sugar till light and pale.
  3. Add in egg yolk, beat well to combine.
  4. Add in cake flour, mix to become not sticky soft dough.
  5. To weight dough 6g each, wrap up a whole almond, and shape into oval.
  6. Bake cookies at 160C (fan forced) for 15mins or until golden brown, set aside to cool completely.
  7. Melt chocolate over double boiler or microwave oven. Dip cookie in melted chocolate. Use a small fork, transfer coated cookie into a mini paper cup.
  8. Sprinkle some toasted nibbed almonds on top. Chill in the fridge (~10mins) to set the chocolate before storing in air-tight container. Store in cool place to prevent chocolate from melting.

Recipe by Sonia a.k.a Nasi Lemak Lover


Janice said...

Thanks Sonia. May I know how many days can this cookies be kept? Also, can I keep them in the fridge?

My Little Space said...

Oh man, wish I can start baking. Salivating !
Blessings, Kristy

Sonia ~ Nasi Lemak Lover said...

Janice, I am not sure since I have very long didn't bake this. According to my friend, you can keep for a month in air tight container .

Nieves MR said...

Yummmmmmiiiiii!!!! I love almonds and chocolate

Anonymous said...

Elaine ask...
Will the chocolate harden (Similar to Ferrero Roche)?

Sonia ~ Nasi Lemak Lover said...

Elaine , yes, once done, make sure keep in the fridge to harden then move to room temp

Eagle said...

Thank you!

Anonymous said...

Hi, sonia i have two questions how many egg yolks make 20g... and what i can substitute cake flour with? Thank you!!

Sonia ~ Nasi Lemak Lover said...

Anonymous, 1.5 egg , one egg yolk is around 15g, you can replace with plain flour

Anonymous said...

Thank you sooo much for the speedy reply Sonia....u r awesome!!!

Sheryn Cheong said...

Cake flour is? Low protein flour?

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